This charcoal grilled chicken is very easy to put together and once cooked gives an authentic street food like the taste as you would get in Dar es Salaam, my hometown. I have grown up with this dish. Even now when I make a visit to Tanzania, I always go out to eat this. This time I decided to bring the flavours to my home in Nairobi. The weather was perfecct, it was raining and bit chilly and devouring sakela chicken was the best thing. The recipe is best made on the char coal gril but an oven can do as well.
Serves 4
Time: 1 hour
4 quarters of chicken
2 tbs yoghurt
1 tbs lemon juice
1 tbs tamarind or 1/2 tbs sugar
1 tsp vinegar
2 tsp chilli powder
2 tsp salt
2 tsp garlic paste
2 tsp ginger paste
2 tsp tomato puree
2 tbs melted ghee/oil
2 tbs Kashmiri red chilli powder
Red food colour (but I don't suggest)
Method
Mix all the ingredients in a bowl and toss in the chicken pieces. Massage the marinade very well and refrigerate for at least 1 hour.
Remove the chicken from the fridge and bring it to a room temperature.
When the charcoal grill is hot enough, place the chicken pieces on the oiled grill. Cook each side for 8 to 10 minutes, until the juices run clear. If using the oven, place the chicken on the baking tray and cook at 200'C for 35 to 40 minutes. Cover in a foil to keep it warm and serve with chips or naan on the side with yoghurt sauce, tamarind sauce and kachumbari ( Swahili salad)
TIP: The leftover marinade can be used as a side sauce. Just add little water to make a sauce-like consistency and cook it.
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